1. Brush chiles with oil, broil until blackened and then steam in a paper bag until skin can be easily removed.
2. Puree oil or drippings, chiles, onion, tomatoes and 2 cloves of garlic, adding enough water to keep the mixture very pourable.
3. Pour into a sauce pan with the powderized almonds, choclate, 1/2 tsp cumin, cinnamon, salt, 1 cup of water, raisins.
4. Cook covered over low heat for 4 hours.
5. Add chunks of tortilla as a thickener, finishing spices -- 1/2 tsp cinnamon, 1 clove of garlic, 1/2 tsp cumin -- and allow them to dissolve and merge for 20 minutes.
6. Ladel over broiled or grilled chicken, or enchiladas and serve with a substantial porter or dark lager.